1. Heat oven to 400 degrees F. Grease muffin pan. Combine and mix dry ingredients.
2. Stir in milk, oil and cornstarch mixture, mixing just until dry ingredients are moistened. If using the sweet corn and pimentos, pour into mixture at this time and mix well.
3. Pour batter into prepared pan. Bake 20 to 25 minutes or until light golden brown and wooden pick inserted in center comes out clean.
Serve warm. This is a great recipe with Holidays coming up.

I made a few changes to the recipe. It calls for 1/4 cup of natural sugar (Florida crystals), and I didn't have that. So, I used 1/4 cup of light brown sugar instead. I don't buy soy milk, so I used 1 cup of coconut milk instead. I also used a deep muffin tin, sprayed it with olive oil baking spray, and only made 6 muffins. They were not huge muffins, so had I made 12, they definitely would have been small. I didn't have any canned corn, so I threw in about a cup and a half of frozen corn that I had run under water to help thaw. I cooked them for about 25 minutes and although they look very light in my picture, they were cooked perfectly and turned out absolutely delicious!

Mine didn't turn out right, even though I followed the recipe exactly. :-\ It was very dry - when I put it in, it was more like dough that had to be plopped into the pan and stretched out, rather than pourable batter. It also tasted quite bland. But all of the other reviews say that the recipe is wonderful, so maybe it was just a fluke.

I usually make the Grandma's Cornbread Made Vegan recipe from here but decided to try this one instead today. It's nice that it's not too crumbly but it's almost not crumbly enough. I used a little extra sugar and the flavor is good. But I would like to combine this recipe with the Grandma recipe and then I think I'd have the perfect cornbread.